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Lemon Lavender Cheesecake Topped with Honeycomb

Lemon Lavender Cheesecake Topped with Honeycomb
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Lemon Lavender Cheesecake Topped with Honeycomb is a bright and elegant dessert that combines zesty lemon, delicate lavender aroma, and a crunchy honeycomb topping. This creamy cheesecake features a buttery graham cracker crust and offers a delightful balance of fresh citrus, floral notes, and satisfying texture, perfect for any occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers
  • 6 tbsp melted butter

Filling

  • 24 oz (680g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tbsp dried culinary lavender buds
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 2 tsp lemon zest

Topping

  • Honeycomb pieces, for garnish

Instructions

  1. Prepare the Crust: Begin by crushing graham crackers into fine crumbs. Mix them with melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a springform pan, then refrigerate to set while you prepare the filling.
  2. Infuse Lavender: Gently warm the cream cheese, sugar, and dried culinary lavender buds together over low heat, stirring until the flavors meld. This step extracts the delicate floral notes without overpowering the cheesecake. Remove lavender buds after infusion.
  3. Combine Filling Ingredients: In a mixing bowl, beat the cream cheese mixture with eggs, lemon juice, and lemon zest until smooth and creamy. Make sure the batter is free of lumps for a velvety cheesecake texture.
  4. Bake the Cheesecake: Pour the filling over the chilled crust and bake in a preheated oven at 325°F (160°C) for about 50-60 minutes, until the edges are set but the center still jiggles slightly. Cooling slowly in the oven helps prevent cracks. Optionally, use a water bath for baking to retain moisture and avoid cracking.
  5. Add Honeycomb Topping: Once fully cooled and chilled (at least 4 hours or overnight), decorate the top with chunks of honeycomb. Add the honeycomb just before serving to keep it crisp and crunchy.

Notes

  • Use room temperature ingredients to ensure even mixing and a smooth batter free of lumps.
  • Strain out lavender buds after infusion to avoid bitterness or overpowering flavor.
  • Baking in a water bath helps prevent cracking and keeps the cheesecake moist.
  • Allow the cheesecake to fully chill for at least 4 hours or overnight for best flavor and consistency.
  • Add honeycomb topping just before serving to keep its texture crisp.

Nutrition

Keywords: lemon cheesecake, lavender cheesecake, honeycomb topping, citrus dessert, floral dessert, gluten-free cheesecake, creamy cheesecake, easy cheesecake

Find it online: https://marycorner.com/lemon-lavender-cheesecake-topped-with-honeycomb/